One-Pan Creamy Spinach Artichoke Chicken Thighs You Can Make In 30 Minutes

Creamy Spinach Artichoke Chicken Thighs

You’ll need: artichoke hearts in brine, baby spinach, chicken stock, skinless chicken thighs (bone-in or boneless, or chicken breast fillets), cream cheese, garlic, olive oil, Parmesan cheese, salt and pepper.

Serves: 6 · Time: about 40 minutes

Get the full recipe and method from Cafe Delites →

Thanks to Karina of Cafe Delites for this recipe.

Good to know

• Thighs or breasts? The recipe works with both. Thighs stay juicier and are more forgiving if they cook a little longer. Breasts are leaner but dry out faster.
• Is it done? Chicken is safe at 165°F (74°C) in the thickest part. A cheap instant-read thermometer takes the guesswork out.
• Full fat or light cream cheese? Either works. Full fat gives a richer, smoother sauce.
• Drain the artichokes well. Extra brine makes the sauce thin and salty.
• Storing it: keep leftovers covered in the fridge and reheat gently. A splash of stock loosens the sauce again.

What to serve with it

Something to catch the sauce is all you need: rice, pasta or creamy mashed potatoes. For more one-pan chicken thigh dinners, try one-pot chicken thighs with mushrooms or crock pot honey garlic chicken thighs. And for the dip lovers, there’s spinach artichoke dip stuffed garlic bread.